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APPETIZERS AND SIDES
A female empowering non-diet dietitian supporting women who want to create a healthier relationship with food.
SOUPS AND STEWS
DIPS, DRESSINGS & MARINADEs
SNACKS & DESSERTS
These Lemon Raspberry White Chocolate Scones are the perfect baked good for your weekend brunch. They offer a balanced bite of sweet and tart that is hard to resist. Plus, they are incredibly easy to make! Whip up a quick batch for the long weekend and everyone will be raving!
Am I the only one that thought scones were incredibly difficult to make? To be completely honest, I wasn’t really a big fan of scones until recently. I would typically reach for another baked good that was offered, like a muffin or cookie, before a scone. It wasn’t until my boyfriend, Matt, and I started visiting different cafes in Vancouver on our Sunday morning walks, that I noticed how much he enjoyed scones. Being the foodie that I am, I would always ask for a bite but go back to enjoying my choice of baking. I guess it’s true when they say repeated exposure can change your preferences! After many “quick little bites” of his scones, I eventually realized how delicious they really are!
With a new love of scones ignited, we set out to make some at home using a recipe from Delicious Little Bites. It was super simple to follow and we were very happy with the results. I knew I wanted to recreate it so that my audience could try it for themselves but it needed a little bit of a twist…
I have partnered with the Canadian Sugar Institute to bring you this delicious Lemon Raspberry White Chocolate Scone recipe. Although I tend to reduce total amounts of sugar in most of my baking, I found that this recipe could actually use a little more. With the addition of the lemon zest and juice, I wanted it to be a balanced bite of tart and sweet.
I love that the Canadian Sugar Institute shares my approach to sugar by not shying away from including it in our everyday diet, especially at brunch.
You may have seen in my recent educational Instagram post with the Canadian Sugar Institute, that the more we avoid or restrict a food or ingredient, the more we end up craving it and binging on it when we do finally eat it. If we take sugar as an example, having it around MORE often and MORE consistently with UNCONDITIONAL permission, can help you break this restrict and binge cycle.
For more information on sugar and including it in a balanced diet, check out the Canadian Sugar Institute website.
Like I mentioned, this recipe is quick, simple and to the point. All you need to make these Lemon Raspberry White Chocolate Scones is:
Although it is quite messy, I find the funnest way to make this dough is by using my hands. That being said, this technique adds extra heat from our hands and may melt or soften the butter that we want to remain cold.
To avoid this, I recommend using a pastry cutter. The goal is to incorporate the butter into the dry ingredient mixture until it resembles a crumbly texture.
Then, once all of the ingredients are combined, roll the dough into two separate balls. Flatten the balls into round circles, about 3/4″ thick and use a sharp knife to divide each circle into 6 scones.
The bake time will depend on your oven and the heat intensity but I recommend baking for 15-18 minutes. Keep an eye on both the top and bottom of your scones. We are aiming for an end result of both sides being slightly golden brown.
Once they are cooked through, allow them to cool for 5 minutes before enjoying them!
Serve these Lemon Raspberry White Chocolate Scones at an Easter brunch, a friends get-together, a family weekend, or just a regular ole’ Sunday by yourself. I have a feeling they will be a hit!
I hope these Lemon Raspberry White Chocolate Scones bring you a lot of happiness in the creating AND consuming process. Don’t forget to check out some of these other brunch ideas for more inspiration:
If you make these Lemon Raspberry White Chocolate Scones, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!
Thank you to the Canadian Sugar Institute for sponsoring this recipe post!